The Institute for Food Safety offers a training course as an introduction to the world of sensory analysis. How can the sensory organs be tested, trained and compared in accordance with DIN? The scope of the training also includes individual tests to check the sensory organs.
Contents
- Introduction to sensory science (sensory physiology)
- Getting to know the basic flavours (sour, salty, sweet, bitter, umami)
- Sense of smell: food flavours (sniffin sticks)
- Simple description of sensory-relevant parameters in foods
- Introduction to testing test persons (threshold test, triangle test, comparison test, etc.)
Target group
- QM food companies
- Food retail trade
- Schools/universities of applied sciences specialising in food/nutrition
- Food supervisory bodies
- Private individuals
Please note
- Nicotine and coffee can have a negative effect on the sense of taste and smell.
- Strong odours, such as perfume, cream and the like, should not be used on the day of the training.
- Please inform us of any food allergies or food intolerances when registering.
Registration information
Please register by 30.08.2024 at the latest.
Limited number of participants!
Technical director and lecturer
Rene Graßmair, MSc
Head of Order Management Department
AGES GmbH, Food Safety Business Unit
Food Safety Innsbruck
Further lecturers
Verena Samitz, MSc
Order Management Department
AGES GmbH, Food Safety Business Unit
Food Safety Innsbruck